weinoo

You've probably got Canadians at "the till." I've got New Yorkers at "the register."

Nice.

I call it chicken soupy rice. Could be arroz con pollo, I guess. But lots of Spanish spices in there. And it's bomba rice. Green salad and sautéed asparagus accompanied.

One problem I can envision is getting up to the checkout counter, where at the place I shop the produce is identified and scaled for pricing, is that they're not transparent.

La Ciccia?

We're headed to Provincetown week after next; looking forward to it and no lettuce!

This place is pretty reputable, and has some good stuff...I used to occasionally pop into their shop in Miami, now they have a NYC location which I've yet to try. As mentioned above, Browne is great. As is Petrossian, of course. Marky's

Hmmmm - I don't think that's actually parm, but you knew that, @heidih! I often use a mixture of oil (avo, safflower or some other high-heat stuff) and butter, and actually add some seasoning to the pot when I throw the kernels in (this is stovetop stuff, as I don't own a microwave). Sometimes, I'll use duck fat. I find it works quite well, But back to the OP, only one way to find out, I think. And that's to make some, package it up, and find a flea market or local food fair to try and sell some. Or offer up some samples, and get some feedback from people who might be customers. I can't tell you how many people started selling with a little booth at a tiny fair we have in our backyard every summer weekend, who now have brick & mortar type places.

I'm with @Katie Meadow on this. I have yet to find a simple way to prep artichokes; last week, I prepped a lousy 4 fresh artichokes, and my wrist was killing me...one of the pleasures of getting to middle age. And yeah, I have tried all sorts of artichoke offerings; the frozen, the canned, the jarred, the TJ's (ugh). They all pretty much suck. Well, the best one's I've found are imported from Italy, grilled, and they have really long stems, but good luck finding them regularly (I got mine at DiPalo's). "Baby" artichokes (not really babies, but you knew that) are a slightly easier way to go, though I don't think they have the full flavor that a large globe does. What about cooking them to death, i.e. alla Romana.

I love gummies, but I don't know if the type I love I'd give to the kiddies. Leggos or not.

It's a process... El sofrito, untraditionally made with RAMPS, red bell pepper, tomato, onion (and shhh, chorizo). The rice added and cooked for a few minutes, prior to the addition of (home made, of course) chicken and clam stocks infused with saffron. Cooked uncovered. Shrimp steamed on top of the rice toward the end of the cooking time, and then removed so they don't overcook. Finished product - according to Significant Eater, my best tasting attempt yet.

Sorry I just saw this - absolutely on the PM - we had some wonderful meals on this, our 2nd trip to the bastard!

Yes, but it is still pretty workable...

Some of the aprons I see cooks wearing these day look like they'd not be out of place on a farrier - i.e. they look ridiculous. These days, I tend to not wear an apron in the kitchen, unless I'll be cooking all day. I have a couple of dedicated kitchen shirts/shorts, and I've bought a few "dishwasher" shirts which work fine. I still have a stack of plain, white classic kitchen (bib) aprons, from back when I was a cooking school student.

Does the Benz come with it?

No - I emailed yesterday, and am still making up my mind about making a purchase.

Yes - there's so much going on, what's the mean time between failure?!

Who has one of these?

These are pretty nice, from a young knife maker in South Carolina...

That mini baking steel - I have the large one in my oven, but schlepping it in and out of the oven was not in the cards, so I picked up the little one top stay on the stovetop.

Check this out... Found at my local crappy grocery store (Fine Fare, for those who know/care), these tomatoes actually look, smell and taste very good, for having been purchased in mid-March. Now, I don't know if I'll be able to find them again, and this was the first time I'd ever seen them, but quite a nice treat. Together they weighed at least a pound, and they were $1.99.

Dinner with a few friends this past weekend. Appetizers included the usual marinated olives, anchovies I brought back from San Sebastian, pata negra, and I used my new toy for blistered shishitos and... One of the shishitos got away! First course, unpictured, merguez over Rancho Gordo's Eye of the Goat beans. Main course: Roast pork shoulder Basque style (with apples, onions, sidra, stock), saffron infused potatoes and braised endive. Cheese course - 4 cheeses from Beecher's. Dessert - Meyer lemon posset with fresh blackberries and raspberries.

Now you did it: 3 cans of Cougar Gold arrived at my doorstep this evening. I now have enough cheddar to last, well, at least until I get to use @DiggingDogFarm's P-38 can opener and magnesium fire starter. I have a Zyliss, which works good enough. I mean, how many fucking cans of stuff are people opening?

I wonder which is better; the gray or...the grey?

Making a "ragu"... Dried Porcini, fresh cremini, duck, mushroom stock, tomatoes, white wine, onion, garlic, etc. Penne with the above ragu.